Graduation Cap Cupcakes

Name: Graduation Cap Cupcakes
Prep time: 30 min
Total time: 85 min
Yield: 24
Ingredients: 1 pkg. yellow cake mix; 1 env. orange unsweetened drink mix; ⅔ cup dark semi-sweet dipping chocolate, melted; 12 HONEY MAID Honey Grahams, broken crosswise in half (24 squares); 2 cups frozen whipped topping; 2 chewy fruit snack rolls, any color; 24 jelly beans

Cue "Pomp and Circumstance." Orange-flavored cake topped with a chocolate graham mortarboard and a fruit-snack tassel earns you a degree in cuteness.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 24 servings.

Ingredient list

1 pkg. (2-layer size) yellow cake mix
1 env. orange unsweetened drink mix
⅔ cup (1/2 of 7-oz. tub) dark semi-sweet dipping chocolate, melted
12 HONEY MAID Honey Grahams, broken crosswise in half (24 squares)
2 cups thawed frozen whipped topping
2 chewy fruit snack rolls, any color
24 jelly beans

Directions

Heat oven to 350ºF.

Prepare cake batter as directed on package. Blend in drink mix; spoon into 24 lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean; cool completely. Meanwhile, spread 1 tsp. melted chocolate onto each graham square to completely cover top; place on baking sheet. Refrigerate until firm.

Remove liners from cupcakes; place cupcakes upside-down on plate. Use wooden spoon handle to poke deep hole in center of each cupcake. Spoon whipped topping into resealable plastic bag. Snip one corner from bottom of bag; pipe whipped topping into holes and onto tops of cupcakes, reserving small amount of whipped topping for later use. Top cupcakes with grahams, chocolate-sides up, to resemble graduation caps.

Use fruit rolls to make tassels for caps. (See Tip.) Add 1 tassel and jelly bean to top of each graham square, securing each with dab of remaining whipped topping. Keep refrigerated.